See, the real reason I'm in Italy is to steal recipes. I'm secretly here for a giant corporation which I can't name and I need to steal recipes to give them so the corporation can take over the world with good food.
Yep.
So, today I stole a focaccia recipe. Yum! Here it is.
Ingredients:
1/2 oz. active yeast
1 cup tepid water
1/4 cup olive oil (with some more for the pan and the top of the focaccia)
1 tbsp. salt
4.17 cups flour (or 500 grams; or a little over 4 cups)
Anything else you want to add (cheese, tomatoes, or basil to put on top; maybe rosemary to put inside?)
Directions:
1. Add yeast to water. Let the yeast do its thing and get all foamy.
2. Throw all that flour on a counter. Make a very large well in the flour. (When I say "very large," I mean, make it so you can see the counter. Make the flour a circular barrier. That's its real purpose here.)
3. Put the yeasty water in the well. Add the oil and the salt.
4. Start mixing the inside flour into the liquid. Keep the barrier intact though. You do not want that yeasty, salty, oily water all over your counter.
5. KNEAD THAT DOUGH. Stretch the dough out, roll it back up, turn it over, and do the same thing to the other side. You want the dough to be soft and smooth. Put the dough into a lightly oiled or floured bowl, cover it with a clean dishrag, and let it sit somewhere for 2 hours. The dough should be roughly doubled in size when you return.
6. Coat a circular pan with 1/8 - 1/4 inch of olive oil. Place the dough in the pan and press it to fit in the pan. Turn it over to coat other side in oil. Continue to stretch the dough until it fits the pan. Make sure you spread your fingers and make finger holes through the dough; dimpling the dough like this gives focaccia its look. Let sit for another hour.
7. Preheat over to 350 degrees Fahrenheit. Sprinkle with salt and some more olive oil. Add any toppings. Bake the focaccia for about 20-25 minutes or until the top is golden brown. Let cool before serving!
Now there. Easy focaccia.
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